Skillet-Seared Salmon with Lemon-Dill Onions & Zucchini

Crisp-skinned wild salmon over golden sautéed onions and zucchini, finished with a bright splash of lemon and fresh dill.

dinner · 1 servings · per serving: 300 cal, 29 g protein, 10 g carbs, 16 g fat

Ingredients

• 134 g wild Atlantic salmon fillet, skin-on, patted very dry
• ½ onion, thinly sliced
• 1 tbsp fresh lemon juice
• 1 zucchini, halved lengthwise and sliced into half-moons
• 1 ½ tsp olive oil

Steps

1. Pat 134 g salmon dry with paper towels and season both sides with salt and pepper.
2. Heat ¾ tsp olive oil in a 10-inch skillet over medium-high heat until it shimmers.
3. Lay the salmon in skin-side down, press gently for 10 seconds, and cook undisturbed 4–5 minutes until the skin is crisp and releases easily.
4. Flip and cook 1–2 minutes more until the center is just opaque (125–130°F), then move to a plate.
5. Lower the heat to medium, add ¾ tsp olive oil and ½ medium onion, and cook 4–5 minutes, stirring, until soft and golden.
6. Add 1 small zucchini and 1 minced garlic clove, season with salt and pepper, and sauté 4–5 minutes until tender-crisp and lightly browned.
7. Take the pan off the heat and stir in 1 ½ tsp lemon juice, a pinch of lemon zest, and chopped fresh dill.
8. Spoon the vegetables onto a plate, set the salmon on top skin-side up, and drizzle with 1 ½ tsp lemon juice and more dill.

Shared by Matthew on 2026-10-13